Cooking with the kiddos is always an adventure. This morning we pulled out The America’s Test Kitchen Family Cookbook and my son chose Gingerbread Cookies as our task. I’m trying to doctor up recipes and see if they still taste good. Especially treats and cookies. Like most roll-out cookies, the dough must harden a bit in the fridge. My son wasn’t too pleased to wait 20 minutes, but he and his sister had a great time playing with and sorting the cookie cutters. Here are the ingredients listed with my alterations in parenthesis:
3 cups all-purpose flour (whole wheat)
3/4 cup brown sugar ( 1/2 cup turbinado sugar)
1 tbs cinnamon
1 tbs ginger
1/2 tsp cloves (I substituted 2 1/2 tbs of Spice Hunter’s Pumpkin Pie Spice for cinnamon, ginger, and cloves)
3/4 tsp baking soda
1/2 tsp salt
1 1/2 sticks butter
3/4 molasses ( 1/2 cup black strap molasses)
2 tbs whole milk (1/2 cup almond milk)
- Mix dry ingredients. Soften butter and add to mixer. Add remaining ingredients
- Let dough harden in fridge 20 minutes.
- Preheat oven to 350 degrees while rolling and cutting dough. (1/4″ thick)
- Cook for 10 minutes.